Molasses and sugar, instead of brown sugar (This is my usual substitution...which I just saw Alton Brown do a bit about on an episode all about Molasses! "What'd you think brown sugar was? Sucrose with a tan?!" Love him.)

And obviously, these still get the ol' fork press.

I made these as a thank you to send to someone from work who is awesome and helped me out big time last week on a project. Of course, we had to sample them first. Just to make sure they weren't poison or anything.

Then we sampled them again. Just because they were a surprisingly new twist to the peanut butter cookie. I basically pulled a Beyonce on the PB Cookie and was all "Lemme, lemme upgrade ya!"

In a stand mixer fitted with the paddle attachment, beat together peanut butter and butter on on high for 30 seconds. Add granulated sugar and molasses and beat 3 to 5 minutes, or until light and fluffy. Turn down mixer speed down to low, beat in egg and vanilla, and mix until just combined.

In a medium bowl, whisk together flour, baking soda, and salt.

Add the flour to the mixer bowl and beat on low speed until dough comes together in a single mass and flour is completely incorporated.

Stir in Butterfinger candy and chocolate chip with a spatula.

Roll dough into a log, about 1 1/2 inches in diameter and wrap in plastic. Refrigerate dough for about 1 hour.

Using a sharp, thin knife, cut chilled dough into slices about 1/2 inch thick and dip one cut side of the dough in a bowl with the additional granulated sugar to coat. Place cookies, sugar side up, about 2 inches apart on prepared baking sheet. Flatten the cookies by making crisscross marks with fork tines.

Bake for about 8 minutes, or until edges are lightly browned. Let cool on wire racks. Makes about 3 dozen cookies.